Fried rice with eggs and shrimp recipe
Fried Rice with Eggs and Shrimp recipe
|200 g||long grain rice|
|1 piece(s)||ginger, walnut-sized|
|2 tbsp||sunflower oil|
|250 g||shrimp, frozen|
|mild curry powder|
|5 tbsp||soy sauce|
Bring water to the boil, add one teaspoon salt and the rice. Simmer over low heat for 20 minutes. Drain and loosen the rice with a fork.
Wash, halve, then cut the leek in slices. Wash, peel and thinly slice the carrots. Halve the chili peppers lengthwise, seed and cut in thin stripes. Finely dice the shallot and the ginger.
In a skillet heat the oil and sauté the ginger and shallot. Add in the leek, carrots and chili peppers. Stir in the frozen shrimp and cook stirring occasionally. Deglaze with the soy sauce and 3 tablespoons of water. Stir and cook for 4 minutes. Fold in the rice and roast gently for further 3 minutes. Season to taste with curry and soy sauce.
In a skillet heat the butter and fry the eggs. Season with salt and pepper.
Cut the chives into rings.
Serve the rice with the fried eggs on top and sprinkled with chives.
ca. 5 min
ca. 30 min
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